Wild Rice Stuffing with Wild Mushrooms Reviews

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users rating4/4

I am not really a rice person but I Love this recipe! Since there are usually only 2 of us I cheat and by a packet of 2 serving Caroline Wild Rice packets then put in all of the other ingredients. YUM!

Excellent recipe! I found a rice blend that included white and brown basamati as well as red and wild rice. For some added sweetness I added dried cranberries. The Superstore carries dried shitake mushrooms (in the int'l aisle) for a reasonable price which was wonderful in this dish. Diced onions worked well too. I will make it again and again!

Made it with dried cranberries
instead of pears, took a hint from
another wild rice recipe and used
some apple cider and veg stock for
the liquid, and button/'baby bella'
mushrooms with a small pack of dried
wild mushrooms. It was a hit at
thanksgiving dinner and
the "leftovers" party the next day -
I'm keeping this recipe!

The carmelized onions are truly the flavor base for this dressing. I liked the wild rice and mushrooms, but I didn't care for stringy texture of the onions. They just didn't distribute well into the dish. Next time, I'll puree the onions with an immersion blender using a little bit of chicken stock to make a slurry. Then, this mixture can be poured over the rice/mushroom mixture. I used dried apples but had a hard time dicing them to the right size, so next time i'll use fresh apples or pears to add some texture/crunch and flavor.

The only changes I made to this recipe were to use brown rice instead of white and to leave out the pears. It was good but not amazing, I felt like it needed something so maybe it was a mistake to leave out the dried pears. Also if I make it again I will definitely add in some walnuts or pecans. Texturally it was just a bit blah. Also maybe some celery or fennel to wake it up. I don't know, I just thought the flavor profile was a bit one note.

Love this stuffing! Have been making it regularly since it came out. Sometimes leave pears out as difficult to find. Just need to cook wild rice longer than recipe calls for as it can come out a bit too "crunchy".

Although I am a confirmed bread stuffing maker, I tried this and loved it ! I used a wild/brown/ sweet rice blend bought in bulk at my local co-op, shitake and crimini mushrooms, and leeks for some of the onions. I can't imagine anyone could find this bland if they used the herbs and the wild mushrooms. As I believe is true for bread stuffings, cooking IN the turkey is essential. YUM!!!

I have prepared this for the past 6 years for Thanksgiving. I have changed it up a bit. I use crasins instead of pears (I like the tart) I also add Pine Nuts for a little extra crunch. While wild mushrooms are great it works just as well with the commercially grown fresh mushrooms. Also I fine chop the onions. This is even better the second day.

This recipe will be a Thanksgiving tradition
from now on. The tip about the apples was a
good one. I couldn't find pears either so bought
a package of dried fruit mix and used the pears
& peaches finely chopped with an almost-ripe
bosc pear finely chopped. I also added 1/4 cup
minced celery to the cooking onions and used
portabello mushrooms. All 32 people raved and
there was little left. I baked it by itself for 40
minutes and crisped it for 20 at the end, and
used
a heavy Portmerien cast iron/ceramic baking
dish to prevent scorching.